For years, nutrition experts have touted the benefits of eating plant foods to combat inflammation and chronic diseases.
Researchers from the University of Illinois at Urbana-Champaign have discovered the power of plant foods rich in anthocyanins may have in preventing or reducing colorectal cancer cell growth. Anthocyanins are color pigments that include purple, red, and blue hues.
The research included in vitro studies. They found that the anthocyanin extracts induced apoptosis in colorectal cancer cells. Apoptosis is essentially the destruction of cells so they die. Therefore, the growth of colon cancer is inhibited.
Foods rich in anthocyanins include blueberries, blackberries, cherries, grapes, purple corn, red cabbage, red beets, and many more.
Many favorite holiday entrees, sides, and desserts are filled with added fat, sugar, and sodium. There’s good news though, we can do something about it! Focus on the healthy “star” ingredient of each dish and cut out the extras that usually bring on the added unnecessary calories. For example, there is a recipe featured in this newsletter for a fall apple crisp. Compare the nutrition facts with a traditional apple pie and you save 180 calories, 11 fat grams and 18 carbohydrates per serving!
Pumpkin spice. Two words that start to take over this time of year. Everywhere you look there is pumpkin spice flavored everything, but make sure you check out the nutrition facts label before you indulge in your favorite pumpkin flavored treats!
You Asked It! is a monthly newsletter published each month by the K-State Research and Extension Rapid Response Center. News articles are based on questions received, current food safety issues, or information based on the time of year. Topics featured in the July newsletter include:
Standards like hot dogs and hamburgers come to mind when thinking of barbeques, but why not add fruits and vegetables to your grill? Grilling helps caramelize fruits and vegetables, which brings out their natural sweetness and flavor. Don’t worry about all the pots and pans, one of the nice things about grilling is little clean-up. It’s also a fun and easy way to help you make half your plate fruits and vegetables! The Produce for Better Health Foundation has developed a Healthy Grilling eBook filled with grilling how-to’s and recipes, it can be viewed here http://bit.ly/2qMeZTm
Source: Produce for Better Health Healthy Grilling
Interested in any of the following topics? Click on them to find out more or follow this link for the entire June 2017 You Asked It developed by Karen Blakeslee from the K-State Research and Extension Rapid Response Center.
The May issue of You Asked It! is now available here or by clicking any of the articles below. Karen Blakeslee from the Rapid Response Center develops You Asked It! each month to keep readers up to date on current food related topics.